Sweet Potato Salad with Yogurt Dressing
Cook the potatoes in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, rinse under cold water and peel. Let cool and cut into slices.
Peel and dice the hard boiled eggs.
Cook the frozen peas in a pot of boiling salted water until tender, about 4 minutes. Drain, rinse under cold water and drain well.
Rinse and peel the radishes. Rinse, peel, quarter and core the apple.
Cut the cheese, pickles, radishes and apples into small cubes and place in a bowl with the peas, egg and potatoes.
Whisk together the yogurt, mayonnaise, vinegar and pickle juice, season generously with salt and pepper, pour over the potato salad and toss to coat. Let stand at least 1 hour before serving garnished with parsley.